Frantzén/Lindberg, Stockholm

Photographs from my meal in Sweden ,Stockholm at Frantzén/Lindberg  on November 19, 2011.

Amuse Bouche: Roughly chopped raw langoustine from Ingemar Johansson under autumn apple shavings, rosemary, and almonds.

1st Course: Sea urchin from Norway served with carrot velouté, parsley soup, sediment of coldpressed rape seed oil and saffron cream

Presentation of root vegetables for the 2nd course: "satio tempestas"

Côte d'or Blanc: 1er cru, bourgogne

2nd Course: fresh nuts, crispy fish scales, and dressing

2nd Course: Vegetables from the garden "satio tempestas" with melted herbs, fresh nuts, and crispy fish scales

Churning butter tableside in a pool of its own buttermilk

Freshly baked bread with house-churned butter

3rd Course: Scallop from Trondheim, Norway in two servings. First, cooked over open fire in its shell with lemon sabayon, truffle, and natural juices.

3rd Course: Scallop from Trondheim, Norway in two servings. Second, raw marinated and bound in confit of the roe with a bouillon of dried scallops, algae, and dried girolles.

3rd Course: Scallop from Trondheim, Norway in two servings. The second component was served without utensils, so as to drink directly from the shell

4th Course: Whole wild cod slowly baked under home made pig's fat, with roasted crispy yellow onions, sauce vin blanc flavored with anchovy broth, bleak row from Kalix and chives served

th Course: Frozen rowan berries and apple, flavored with black tea

6th Course: Presentation of beef from a Swedish milk cow in three servings.

6th Course: Presentation of beef from a Swedish milk cow in three servings. The beef was scortched tableside with pine coal and handed back to the kitchen.

6th Course: First, the blood of the cow with pan-fried natural foie gras, sprouted almonds and preserved lingonberries.

2008 nuits saint georges, aux cars - premier cru, domaine du comté liger-belair

6th Course: Second, a coal-flamed tartar of the prime rib flavored with tallow and ash, served with farmed caviar, sour cream, and cold-smoked eel from Mälaren

6th Course: Presentation of minute-smoked bone marrow

6th Course: Minute-smoked bone marrow, served in the bone

6th Course:Third,t filletservedwith this season's first celeriac poached in milk, then roasted with a touch of chestnut honey. Served with fresh chestnuts, truffle butter, puré of salt-baked celeriac,

6th Course: Minute-smoked bone marrow, in the bone

7th Course: Pine kernel ice cream served with homemade yoghurt flavored with moss. Blueberries, maple butter, thyme, bark, and malt soil.

8th Course: Presentation of horseradish

8th Course: Chocolate sorbet coeur de guanaja with horseradish mousse, puré of beetroot and raspberries from last summer, soft-dried apple, cacao nibs and the sprouts from the beetroot

8th Course: Chocolate sorbet coeur de guanaja with horseradish mousse, puré of beetroot and raspberries from last summer, soft-dried apple, cacao nibs and the sprouts from the beetroot

Table-side chemex coffee

Petits fours: macarons from the garden

Thank you for visiting frantzén/lindberg